Ilish Paturi (Hilsa Fish Paturi) in Bengal

Ideal For

Lunch

Food Type

Non-Veg

Ingredients

How To Cook

Place all the Ilish Maach in a plate
Wash the hilsa chunks and marinate the same with ½ tsp salt and turmeric powder
Soak the yellow and black mustard seeds in warm water for 15 minutes
Soak poppy seeds in warm water with a little salt for 15 minutes
Make a thick paste of the mustard seeds, poppy seeds, coconut, 4-5 green chilies, salt and little turmeric powder
Add 3 tbsp Doctors’ Choice Kachi Ghani Mustard Oil along with plain curd to the mixture and mix the same into a smooth paste
Wash and clean the bottle gourd leaves and keep that whole
Place one leaf on a plate and smear 1 tbsp spice mix
Place one marinated fish over the mixture and pour another tbsp mixture over it
Top the same with 1 green chili and ¼ tsp Kachi Ghani Mustard Oil
Fold the leaves from all sides and tie it with the help of a thread. Note– one can also use a toothpick to seal the paturi
Follow the same process for the others
In a flat pan, heat 2 tbsp oil
Place all the paturi in the pan and cover the lid
Keep it on a low flame and cook one side for 10 minutes
Flip over and cook the other side for 10 minutes
Switch the flame off and open the thread/toothpick
Enjoy hot with steamed rice and papad